Haricot Verts in Dijon Mustard Cream Sauce

Green beans in a French Mustard Sauce on a Sur la Table White scalloped platter

Haricot Verts in Dijon Mustard Cream Sauce

Hericot Vert Recipe in Mustard Cream Sauce. This simple, richly flavored side dish features the sharpness of the mustard with complements the bright flavor of the green beans. Look for Hericot Verts or French green beans for an elegant presentation. This one is perfect for your Easter Buffet.

Course Side Dish

Cuisine French

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 269kcal

Author Lea Ann Brown

Ingredients

1 1/2 pounds haricot verts or green beans, trimmed
2 tablespoons butter unsalted
1 large shallot peeled and chopped
1 cup chicken stock
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon Dijon Mustard
salt and fresh ground pepper
2 tablespoons tarragon fresh, chopped

Instructions

Prepare an ice water bath in a large mixing bowl. Bring a large pot of salted water to a rolling bowl. Add the beans and cook until tender crisp, about 3 minutes.
Drain well in colander, then set the colander with beans in the ice water bath to set the color and stop the cooking. Make sure beans are submerged. When cooled, remove from ice water and drain off excess liquid.
In a large skillet, melt butter over medium high heat until foaming. When foaming subsides, add shallot and cook, stirring occasionally until softened, about 2 - 3 minutes.
Add cream and mustard. Add stock and wine and cook until slightly reduced by half, about 3 minutes.
Taste and adjust seasoning the salt and pepper.
Add blanched beans to the warm sauce and cook just til completely heated through. Taste and adjust seasoning with salt and pepper
To serve, transfer beans to a platter or serving bowl. Garnish with chopped tarragon and serve immediately.

Nutrition